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Portabella Eggs Benedict



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8 - 9 egg yolks (about 6 oz. liquid egg yolk product)
6 oz. water
2 oz. lemon juice
2 cups butter, softened (about 1 lb.)
salt and pepper, to taste
2 tbsp. olive oil (about 1 oz.)
6 oz. fresh Button or Crimini mushrooms, sliced
8 oz. artichokes, canned, drained and quartered
4 oz. roasted red peppers, diced
1 tsp. garlic salt
1/2 tsp. lemon-pepper blend
Olive oil, as needed
12 Portabella mushrooms caps, stems removed (about 3 oz. each)
24 large eggs
3 tbsp. chives, chopped


  1. 1
    Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160°F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.
  2. 2
    Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt, and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
  3. 3
    Heat oven to 400°F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
  4. 4
    Poach eggs in simmering acidified (1 tsp. vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
  5. 5
    For each serving, portion two eggs onto one whole portabella on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.


Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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preparation methods
cuisines European, French
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